Small Batch Rhubarb Jam

Small Batch Rhubarb Jam
Small Batch Rhubarb Jam

Ah rhubarb jam. A fantastic combination of sweet and tart.

I love rhubarb jam but I only have a few rhubarb plants. Certainly not enough to fill my pantry with jars of jam.

Instead of just letting them wilt away, I make small batches of rhubarb jam. The nice thing is that there is no need for pectin, or canning.

The secret here is the apple. It adds enough natural pectin to create a nice thick jam, without making it taste like apple jam.

This recipe is actually very versatile. It can be used to add a flavour punch to many sweet and savoury dishes.

  • Add a dollop to vanilla ice cream
  • Use when cooking chicken or pork
  • Add to vanilla ice cream mixture when making your own ice cream
  • Add to smoothies

This recipe calls for Apple Pie Spice which you can buy or make yourself. We recommend making a large batch of Apple Pie Spice and use it in recipes calling for cinnamon. It is so much better.

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Small Batch Rhubarb Jam Recipe

Print Recipe

Servings Prep Time Cook Time
1 Jar 5 minutes 10 minutes

Recipe Notes

  • Store in a clean glass jar.

INGREDIENTS

  • 454 grams (3-4 Cups) Sliced Rhubarb
  • 1 Medium Peeled, Diced Apples
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Apple Pie Spice
  • 150 grams (3/4 Cup) White Sugar

DIRECTIONS

Gather all of your ingredients.
Gather all of your ingredients.

 

Wash the rhubarb and trim the ends. Slice the rhubarb.
Wash the rhubarb and trim the ends. Slice the rhubarb.

 

Peel and dice the apple.
Peel and dice the apple.

 

Now you are ready to go.
Now you are ready to go.

 

Put rhubarb and apple in food processor or blender. Process for about a minute or until it is almost smooth.
Put rhubarb and apple in food processor or blender. Process for about a minute or until it is almost smooth.

 

You will notice that the mixture will now be watery. That's ok, the water will reduce during cooking.
You will notice that the mixture will now be watery. That’s ok, the water will reduce during cooking.

 

Place the rhubarb mixture in a sauce pan. The colour of your mixture will depend on the colour of the rhubarb. It will darken as it cooks.
Place the rhubarb mixture in a sauce pan. The colour of your mixture will depend on the colour of the rhubarb. It will darken as it cooks.

 

Add sugar, vanilla extract and apple pie spice.
Add sugar, vanilla extract and apple pie spice.

 

Place pot on stove over medium heat. Allow it to come to a boil. Reduce heat so that the mixture is simmering (it will have bubbles breaking the surface, but it is slow and gentle). Stir every couple of minutes until the mixture has reduced and thickened. Once it thickens, remove from heat and allow it to cool.
Place pot on stove over medium heat. Allow it to come to a boil. Reduce heat so that the mixture is simmering (it will have bubbles breaking the surface, but it is slow and gentle). Stir every couple of minutes until the mixture has reduced and thickened. Once it thickens, remove from heat and allow it to cool.

 

Small Batch Rhubarb Jam
Store your jam in a clean glass jar in the fridge. Use within two weeks.

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